Irish stew is more commonly made with lamb in Ireland. It's easy to prep and then let it cook slowly until the meat and vegetables are fall-apart tender and the broth is full of flavor. Every Irish household has its own recipe for this comforting dish and this is my mom's. It's perfect on a cold day or on St. Patrick's Day served with a pint of Guinness, of course!
Ingredients
- 1 tablespoon olive oil
- 2 pounds boneless lamb shoulder , cut into 1 ½ inch pieces
- 0.5 teaspoons salt , plus more to to taste
- freshly ground black pepper to taste
- 1 large onion , sliced
- 2 carrots , peeled and cut into large chunks
- 1 parsnip , Optional
- 4 cups water , or as needed
- 3 large potatoes , peeled and quartered
- 1 tablespoon chopped fresh rosemary , Optional
- 1 cup coarsely chopped leeks
- 1 tablespoon chopped fresh parsley for garnish
Instructions
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1
Gather all ingredients.
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2
Heat oil in a large stockpot or Dutch oven over medium heat. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.
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3
Stir in onion and cook for a few minutes. Stir in water and add carrots and parsnips (if using). Cover and bring to a boil; reduce heat to low and simmer until lamb is tender, about 45 minutes to 1 hour.
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4
Stir in potatoes, and simmer for 15 to 20 minutes, before adding leeks and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole.
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5
Serve piping hot in bowls garnished with fresh parsley.
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6
Enjoy!
Nutrition Facts
Per serving
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